Douglas J. Peckenpaugh

Douglas J. Peckenpaugh is Director of Content Strategy for Beverage Industry, Dairy Foods, Food Engineering, The National Provisioner, Packaging Strategies, Flexible Packaging, Prepared Foods, Refrigerated & Frozen Foods, Snack Food & Wholesale Bakery, and Candy Industry at BNP Media. For over three decades, his work has followed the food industry from farm to fork, including concentrations in agriculture, ingredient processing, packaging and processing equipment, retail grocery branding, foodservice menu development, and food product R&D and manufacturing.

Exclusive Q&A: Inside the IFF Tastepoint Innovation Showcase

Douglas J. Peckenpaugh

December 14, 2018

Tastepoint by IFF hosted its inaugural FirsTaste event on September 27 in Philadelphia with the theme “A Fresh Take on Taste.”

The Top 50 snack and bakery companies of 2018

Strategic investments and divestitures catalyze notable changes across snack and bakery

Douglas J. Peckenpaugh

December 14, 2018

When combined, the grain-based snack and bakery industry in the U.S., as covered in Snack Food & Wholesale Bakery, accounts for over $100 billion in annual sales - and that's just at retail.

Douglas J. Peckenpaugh

December 7, 2018

While developing this year's Top 50 Snack & Bakery Companies list, I dug into the story behind Quest Nutrition and its stratospheric rate of growth over the years.

Publican Quality Bread defines artisan baking in Chicago

Publican Quality Bread has grown into a dedicated wholesale bakery operation serving restaurants across Chicago.

Douglas J. Peckenpaugh

November 14, 2018

Some people place such a high emphasis on quality that they hang their shingle on it, like Publican Quality Bread has in Chicago. Just bite into any of the signature artisan breads the bakery distributes to restaurants throughout the city and you'll have all the personal experience you need to define quality bread for yourself.

Adding automation to new and legacy snack and bakery production facilities

New and legacy snack and bakery production facilities can benefit from introducing strategic levels of automation

Douglas J. Peckenpaugh

November 12, 2018

Optimized efficiency is a moving target. That's why terms like "continuous improvement" enter into discussions related to snack and bakery operations on a regular basis.

Douglas J. Peckenpaugh

November 7, 2018

From a philosophical point of view, the notion of "quality" has formed a focus since the days of Aristotle. He saw quality as tied to the very nature of an object. Other thinkers through the years more prone to subjectivity brought relative

Kakookies wins 2018 ‘Best New Healthy School Snacks’ honors

Douglas J. Peckenpaugh

October 23, 2018

Kakookies, an innovative line of better-for-you, single-serve cookies, has emerged with top honors in the 2018 Snack Food & Wholesale Bakery “Best New Healthy School Snacks” voting.

Savory and sweet cracker diversity from 34 Degrees

34 Degrees brings diversity—and even a touch of sweetness—to the cracker category

Douglas J. Peckenpaugh

September 25, 2018

Sydney, Australia sits at 34° latitude, and is the city where Craig Lieberman, founder and president, 34 Degrees, Denver, discovered his passion for food and wine while attending graduate school. It's where he had his first taste of Australian crispbread. And it was the inspiration for his foray into the food industry.

Strategies for growing retail and foodservice sales of buns and rolls

Boost buns and rolls sales through alignment with sandwich trends, artisan styles and better-for-you desires

Douglas J. Peckenpaugh

September 17, 2018

Bakeries serving the buns and rolls segments of fresh bread have multiple opportunities to build sales by aligning with prevailing trends across retail and foodservice.

Regional power: Eating Detroit Style pizza in Chicago

Douglas J. Peckenpaugh

September 17, 2018

Earlier this year, I started to notice Outsiders Pizza Co. products hitting the frozen food case at my local Chicago-area grocery stores. Intrigue arose as I noticed "Detroit Style" emblazoned across the pizza's packaging.

On-Demand Join us for a practical look at how bakeries can modernize packaging lines and better align with emerging retail and environmental demands. Key takeaways:

Douglas J. Peckenpaugh

ARTICLES

Exclusive Q&A: Inside the IFF Tastepoint Innovation Showcase

The Top 50 snack and bakery companies of 2018

Quest Nutrition: innovators with purpose

Publican Quality Bread defines artisan baking in Chicago

Adding automation to new and legacy snack and bakery production facilities

Artisan bread: quality in demand

Kakookies wins 2018 ‘Best New Healthy School Snacks’ honors

Savory and sweet cracker diversity from 34 Degrees

Strategies for growing retail and foodservice sales of buns and rolls

Regional power: Eating Detroit Style pizza in Chicago

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